eCook Meal
Chinese-style Cashew Chicken
with piquanté peppers & pak choi
This famous take-away dish gets a UCOOK revamp! Silky egg noodles are tossed with piquanté peppers, chicken pieces, pak choi, and red onion. Doused in a tasty sauce loaded with oyster sauce, sesame oil, and soy sauce. Honestly, what could be better, Chef?
Serving guide
Choose your portion size.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CA-SHEW! THANK YOU.
Place the cashews in a pan or wok over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
Finely slice the pak choi stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. In a bowl, mix the Cornflour with 1 [2]|#7DA0D7 tbsp of water until a runny paste. Add the oyster-soy sauce, 20ml [40ml]|#7DA0D7 of water, and the garlic. Set aside.
CHEEKY CHICK
Return the pan or wok to high heat with a drizzle of oil. Pat the Chicken dry with paper towel, and cut into bite-sized chunks. Fry the chicken chunks until browned and cooked through, 2-3 minutes per side. Remove from the pan or wok and season.
YOU WOK MY WORLD
Return the pan or wok to medium-high heat with a drizzle of oil. Fry the onion and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Toss through the cooked Chicken, the oyster garlic sauce, the pak choi leaves, and ¾ of the cashews. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the noodles and the peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew Chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CA-SHEW! THANK YOU.
Place the cashews in a pan or wok over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
Finely slice the pak choi stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. In a bowl, mix the Cornflour with 1 [2]|#7DA0D7 tbsp of water until a runny paste. Add the oyster-soy sauce, 20ml [40ml]|#7DA0D7 of water, and the garlic. Set aside.
CHEEKY CHICK
Return the pan or wok to high heat with a drizzle of oil. Pat the Chicken dry with paper towel, and cut into bite-sized chunks. Fry the chicken chunks until browned and cooked through, 2-3 minutes per side. Remove from the pan or wok and season.
YOU WOK MY WORLD
Return the pan or wok to medium-high heat with a drizzle of oil. Fry the onion and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Toss through the cooked Chicken, the oyster garlic sauce, the pak choi leaves, and ¾ of the cashews. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the noodles and the peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew Chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CA-SHEW! THANK YOU.
Place the cashews in a pan or wok over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
Finely slice the pak choi stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. In a bowl, mix the Cornflour with 3 [4]|#7DA0D7 tbsp of water until a runny paste. Add the oyster-soy sauce, 60ml [80ml]|#7DA0D7 of water, and the garlic. Set aside.
CHEEKY CHICK
Return the pan or wok to high heat with a drizzle of oil. Pat the Chicken dry with paper towel, and cut into bite-sized chunks. Fry the chicken chunks until browned and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan or wok and season.
YOU WOK MY WORLD
Return the pan or wok to medium-high heat with a drizzle of oil. Fry the onion and the pak choi stems until soft, 5-6 minutes (shifting occasionally). Toss through the cooked Chicken, the oyster garlic sauce, the pak choi leaves, and ¾ of the cashews. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the noodles and the peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew Chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CA-SHEW! THANK YOU.
Place the cashews in a pan or wok over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
Finely slice the pak choi stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. In a bowl, mix the Cornflour with 3 [4]|#7DA0D7 tbsp of water until a runny paste. Add the oyster-soy sauce, 60ml [80ml]|#7DA0D7 of water, and the garlic. Set aside.
CHEEKY CHICK
Return the pan or wok to high heat with a drizzle of oil. Pat the Chicken dry with paper towel, and cut into bite-sized chunks. Fry the chicken chunks until browned and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan or wok and season.
YOU WOK MY WORLD
Return the pan or wok to medium-high heat with a drizzle of oil. Fry the onion and the pak choi stems until soft, 5-6 minutes (shifting occasionally). Toss through the cooked Chicken, the oyster garlic sauce, the pak choi leaves, and ¾ of the cashews. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the noodles and the peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew Chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R262.89
for 4 servings · R65.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Egg Noodles needs 240 gFresh Egg Noodles 500 g 500 g at R41.99 · 48% of packR20.16
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R36.99 · 2.0× packsR73.98
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Cashew Nuts needs 160 gCashew Nut Chicken 400 g 400 g at R109.99 · 40% of packR44.00
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Oyster-soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chinese-style Cashew Chicken?
The preparation time for Chinese-style Cashew Chicken with piquanté peppers & pak choi is between 25 and 30 minutes.
What is the total time required to make Chinese-style Cashew Chicken with piquanté peppers & pak choi?
The total time required to make Chinese-style Cashew Chicken with piquanté peppers & pak choi is between 30 and 35 minutes.
How many servings does Chinese-style Cashew Chicken provide?
4 servings
What are the main ingredients in Chinese-style Cashew Chicken?
Cashew Nuts, Cornflour, Egg Noodles, Free-range Chicken Breast/s, Free-range Chicken Breasts, Garlic Clove/s, Garlic Cloves, Onion, Onions, Oyster-soy Sauce, Pak Choi, Piquanté Peppers
What is the nutritional information of Chinese-style Cashew Chicken?
Calories: 862, Carbs: 87 grams, Fat: grams, Protein: 55 grams, Sugar: 18.2 grams, Salt: 1856 grams
How do I prepare Chinese-style Cashew Chicken?
TAKE-AWAY AT HOME!: Bowl up the cashew chicken noodles. Top with the remaining cashew nuts. Get munching, Chef! YOU WOK MY WORLD: Return the pan or wok to medium-high heat with a drizzle of oil. Fry the onion and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Toss through the cooked chicken, the oyster garlic sauce, the pak choi leaves, and ¾ of the cashews. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the noodles and the peppers, and season. CHEEKY CHICK: Return the pan or wok to high heat with a drizzle of oil. Pat the chicken dry with paper towel, and cut into bite-sized chunks. Fry the chicken chunks until browned and cooked through, 2-3 minutes per side. Remove from the pan or wok and season. SOME PREP: Finely slice the pak choi stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. In a bowl, mix the cornflour with 1 [2]|#7DA0D7 tbsp of water until a runny paste. Add the oyster-soy sauce, 20ml [40ml]|#7DA0D7 of water, and the garlic. Set aside. CA-SHEW! THANK YOU.: Place the cashews in a pan or wok over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. OODLES OF NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
What should be prepared from my kitchen to make Chinese-style Cashew Chicken?
Cashew Nuts, Cornflour, Egg Noodles, Free-range Chicken Breast/s, Free-range Chicken Breasts, Garlic Clove/s, Garlic Cloves, Onion, Onions, Oyster-soy Sauce, Pak Choi, Piquanté Peppers
How many calories does Chinese-style Cashew Chicken have?
862 calories
How much fat content does Chinese-style Cashew Chicken have?
grams